COMPETENCY-BASED CURRICULUM

A. COURSE DESIGN

COURSE TITLE : Produce Organic Concoctions and Extracts

Leading to Organic Agriculture Production NC II

NOMINAL DURATION : 24 hours

QUALIFICATION LEVEL : NC II

COURSE DESCRIPTION :

This course is designed to enhance knowledge, skills and attitudes in this

growing industry in the field of Organic Agriculture Production NC II in
accordance to Industry Standards. Specifically on Organic Concoctions and
Extracts Production.

TRAINEE ENTRY REQUIREMENTS:

 Able to read and write,

 With good moral character,
 Ability to communicate, both oral and written
 Physically fit and mentally healthy as certified by a Public Health Officer
B. MODULE INSTRUCTIONS:

UNIT OF COMPETENCY : Produce Organic Concoctions and Extracts

MODULE TITLE : Producing Organic Concoctions and Extracts
NOMINAL DURATION : 24 hours
MODULE DESCRIPTOR :

This module deals with the knowledge, skills and attitude required to prepare and
gather raw materials for organic concoctions and extracts, and will able to
produce and harvest concoctions and extracts in accordance with Industry
Standards on Organic Agriculture.

SUMMARY OF LEARNING OUTCOMES:

At the end of the training, the trainees will be able to:

LO1: Prepare for the production of various concoctions

LO2: Process concoctions
LO3: Package concoctions
 LO1: PREPARE FOR THE PRODUCTION OF VARIOUS CONCOCTIONS:

Assessment Criteria Contents Conditions Methodologies Assessment

Methods
 Work and storage  Practice of 3Rs  Broomsticks,  Lecture/  Observation
areas are & 5S dash fan, discussion  Interview
cleaned, sanitized  Raw materials waste can, &  Demonstrati  Demonstration
and secured. selection etc. on with questioning
 Raw materials  Tools and  Raw materials  AVP
used are cleaned materials for concoction presentation
and freed from needed in (banana,
synthetic producing water melon,
chemicals concoctions papaya,
 Tools, materials  Importance of onion, chili, &
cleanliness,
and equipment sanitization and etc.)
used are cleaned, hygiene in  Stainless
freed from producing kitchen knives
contaminations concoction  Plastic Pails
and must be of  Molasses
“food grade”  Weighing
quality Scale
 Personal hygiene  Wooden ladle
are observed  Manila paper
according to OHS or cheese
procedures. cloth
 Chopping
board
 String or
rubber bands
 Marker
 Net
 PPE
 LO2: PROCESS CONCOCTIONS:

Assessment Criteria Contents Conditions Methodologies Assessment

Methods
 Raw materials are  Importance of  Stainless  Lecture/  Observation
prepared in cleanliness, kitchen knives discussion  Interview
accordance with sanitization and  Pails  Demonstrati  Demonstration
hygiene in
enterprise producing  Plastic on with questioning
practice. concoction containers  AVP
 Fermentation  Preparation  Strainer presentation
period is set methods of  Weighing
based on different types of scale
enterprise concoctions  Molasses
practice.  Fermentation  Pen
procedure
 Various  Harvesting  Record book
concoctions are procedures  Manila paper
fermented  Raw material
following to for
organic practices. concoctions
 Concoctions are (banana,
harvested based water melon,
on fermentation papaya,
period of the onion, chili &
concoction. etc.)
 PPE
 LO3: PACKAGE CONCOCTIONS:

Assessment Criteria Contents Conditions Methodologies Assessment

Methods
 Concoctions are  Importance of  Pails/bottles  Lecture/  Observation
contained in proper storage of  Strainer discussion  Interview
sanitized bottles concoctions  Weighing  Demonstrati  Demonstration
 Importance of
and containers. proper scale on with questioning
 Packaged packaging and  Pen/marker  AVP
concoctions are labeling pen presentation
labeled and  Proper recording  Record book
tagged in  PPE
accordance with
enterprise
practice.
 Packaged
concoctions are
stored in
appropriate place
and temperature
following organic
practices.
 Production of
concoctions are
recorded using
enterprise
procedures.